Remove all skin and fat from chicken quarters except wings. Place chicken quarters, bone-side down, in 13" by 9" roasting pan. Spoon half of chili-sauce mixture evenly over chicken. Bake chicken 20 minutes. Do not turn chicken. Spoon remaining chili-sauce mixture over chicken; bake 20 minutes longer or until juices run clear when thickest part of chicken is pierced with a knife.

While chicken is baking, prepare rice as label directs but do not use margarine or butter.